To prepare burgers: 1.Place chickpeas, scallions, egg, flour, oregano, and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist). Form into 4 patties. 2.Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more. 3.Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Unfortunately I am very hypothyroid and cannot eat soy of any kind. So many people ask, well, being a vegetarian, how do you get your protein? All you have to do is study veggies and you will find lots of them that have protein and calcium and all sorts of good stuff. LOL

Give to the world the best you have and the best will come back to you. Also, I live by the serenity prayer. If you do not know it , just ask me! dancingjoni

Slice the block of tofu into four pieces. Marinate the tofu in your choice of sauce or marinade for at least 30 minutes. Preheat the grill to medium-high heat. Drain excess marinade from the tofu. Spritz the tofu on both sides with nonstick spray or brush on olive oil. Grill for 6-7 minutes per side.

Tofu, once open will only last 3-4 days in a sealed container in the refrigerator. that is why I make my meal plans a week in advance so I know what to use and how long it will take to go bad so that I don't waste anything.

Heat olive oil in a medium skillet over medium heat, and sauté green onions until tender. Stir in tomatoes with juice and crumbled tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Soy Shreds Cheddar cheese to serve.

Crmble tofu into the food processor or blender and blend until smooth. Add remaining ingredients into processor/blender and blend until well mixed. You may have to do this in small amounts. Place mixture into an ice cream maker, and follow the manufacture's instructions for ice cream freezing.

1) Cook Tofu Shirataki in boiling water for 2 minutes, drain and dry. Cut into manageable size. 2) Soak shiitake mushrooms in warm water until soft. Remove stems and julienne. 3) Cook enoki mushrooms in boiling water for 3 minutes, drain. 4) Add soy sauce, mirin and shiitake mushrooms to a pan, bring to a boil. Remove from heat and let cool, then mix with wasabi. 5) Mix all ingredients with wasabi sauce. Serve cold. * Add House Rayu to enhance the flavor if you like it spicier.

Mix dry ingredients. Cut in shortening and butter. If you want a flaky crust, be careful not to overmix. Add enough water to make dough stick together when you squeeze it, then let the dough chill in the 'fridge for 30 minutes. Roll into one disk on a lightly floured surface.

Roll out dough and place into greased pie pan. Flute edges as desired. Pour in the batter, leaving 1/4 inch of headspace between filling and crust edge. Bake at 425 for 15 minutes, then lower heat to 350 and bake for 35 minutes. Refrigerate pie for several hours before slicing.

In a large glass baking dish, whisk together juice, agave nectar, vinegar, soy sauce, hot sauce, olive oil, mustard, garlic, ginger and 1/2 of the sesame seeds. Place the tofu in the marinade. Flip, cover and refrigerate for at least 2 hours or overnight, turning occasionally.

Preheat oven to 400 degrees. Bake uncovered for 15 minutes, Remove from oven and gently flip tofu. Scatter remaining sesame seeds on top of tofu steaks, pressing down slightly with the back of a spoon. Bake 10-15 more minutes. Scrape up any remaining sauce to serve alongside the tofu.

Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.

This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead

Prep Time: 15 MinReady In:3 Days 15 Min

Ingredients 1 (12 ounce) package firm tofu

Directions 1.Leave tofu in original package and place in freezer for 72 hours. 2.Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

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